Fried Cassava Cakes with Spicy Brazilian Pepper Sauce
Golden fried cassava cakes with a crispy outer layer and tender inside, served with a zesty, spicy pepper sauce for an authentic Brazilian snack. This brazilian-inspired snacks ready in about 55 minutes layers salt, for dusting all-purpose flour, for frying, about 2 cups vegetable oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs peeled and cut into chunks cassava (yuca) root
- 1 tsp salt
- 1/4 cup for dusting all-purpose flour
- for frying, about 2 cups vegetable oil
- 1 small, finely chopped red chili pepper
- 1, minced garlic clove
- 2 tbsp white vinegar
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1/2 tsp for sauce salt
Instructions
- Step 1: Place 2 lbs peeled and chunked cassava root into a large pot, cover with water, add 1 tsp salt, and bring to a boil. Cook for 25-30 minutes until cassava is fork-tender but not falling apart.
- Step 2: Drain cassava, remove the fibrous core from each piece, then mash cassava with a fork or potato masher until smooth but slightly coarse.
- Step 3: Form the mashed cassava into small patties about 2.5 inches in diameter and 1/2 inch thick. Lightly dust each patty with 1/4 cup all-purpose flour to help with frying.
- Step 4: Heat about 2 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry the cassava cakes in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- Step 5: For the sauce, whisk together 1 small finely chopped red chili pepper, 1 minced garlic clove, 2 tbsp white vinegar, 2 tbsp olive oil, 1 tbsp chopped fresh parsley, and 1/2 tsp salt in a small bowl.
- Step 6: Serve the warm cassava cakes with the spicy pepper sauce for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fried Cassava Cakes with Spicy Brazilian Pepper Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Fried Cassava Cakes with Spicy Brazilian Pepper Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Fried Cassava Cakes with Spicy Brazilian Pepper Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fried Cassava Cakes with Spicy Brazilian Pepper Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fried Cassava Cakes with Spicy Brazilian Pepper Sauce?
Brazilian snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
